Wow! I can’t believe we are back to school already! Where did the summer go? I can’t complain, I had an amazing summer full of travel, friends, family, and food. So much good food. Food. My life’s journey. I ate out more than any one should ever. My kitchen sorely missed my delicate touch, my light dancing and loud singing.
Welcome back screamed my stove as I cooked my meals for this week – our first full week of school. I have to be honest, I’ve struggled getting back into the swing of things – school that is. I have the same students as last year so it was really fun to see them and how much they’ve grown- mentally, emotionally, and physically. Yet, I think the familiarity has slightly shaded my enthusiasm to be back to school. In years past, I am stay up at night, mind wandering aimlessly, thinking of all the possible things that could go wrong with my brand new lessons for brand new students. This year, I’ve slept soundly. I’ve planned brand new, exciting lessons, but it’s just different. I’m sure I’ll get fully back into the swing of things once we start our expedition — that’s when the real stress comes on.
Enough of my rambling, let’s get down and dirty to the real stuff you care about – the food.
Fall is upon us so my cooking today blends together the end of summer sunshine and light eating with the fall cold breeze and warmth of an Indian stew.
First up, summer! A wheatberry summer salad. Simple, to say the least, but flavors burst in your mouth just as the tender wheatberries do.
Salad:
*1 cup raw wheatberry, toasted in hot pan for 5 minutes, then boiled with 2 cups water
*2 cups cherry tomatoes, halved
*2 medium sized cucumbers, quartered and sliced
*1 bag of baby arugula
Dressing:
*2 tbs red wine vinegar
*2 tbs apple cider vinegar
*2 tbs extra virgin olive oil
*1 bunch fresh parsley
*cracked pepper & salt to taste
**Mix all ingredients in a large bowl
**Top with fresh goat cheese when serving if desired
And then there’s, Sweet Summer Zucchini Slaw:
*1 large zucchini
*2 large carrots
*1 apple
**Add all items to the food processor until coarsely chopped.
*1/4 cup chopped red onion
*1/2 red pepper, diced
Dressing:
*1/2 cup coconut milk yogurt
*2 tbs seeded mustard
*cilantro
*cracked pepper to taste
**Mix all ingredient together in a bowl and enjoy!
Lastly, for those cold nights after work — Indian Braised Beets and Lentils Stew
*1 cup green lentils
*4 medium/large beets, roasted & chopped into 1 inch cubes
*2 large carrots, chopped 1/2 inch
*1/2 red onion, chopped
*4 cloves garlic, minced
*4 cups vegetable broth
*1 tsp tumeric
*1 1/2 tsp curry powder
*1 sprig fresh thyme
*1 sprig fresh rosemary
**Saute onions, carrots and roasted beets until onions are translucent. Add minced garlic and lentils. Saute on med/high heat for about 5 minutes. Add vegetable broth and spices and turn down heat to low simmer on medium/low heat. Simmer for about 45 minutes or until lentils are slightly tender.
May I say that these dishes are so different from one another that I look forward to all of their distinct flavors this week for lunches and dinners. Enjoy your first full weeks back to school! ❤
Nutritarian Science Teacher 